At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Nov 25, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Woodlands Cafe's team
Is this your place?
Welcome, Woodlands Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Woodlands Cafe first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 25, 2020Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Nov 25, 2020.
No violations listed in the data.
EarlierDec 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep employee drinks separate from food preparation. Corrected on site.
The department's words
CHSC 113977 Keep employee drinks separate from food preparation. Corrected on site.
EarlierJun 19, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed hollandaise sauce without a time label (time as a public health control is used for that).
The department's words
CHSC 113996 Observed hollandaise sauce without a time label (time as a public health control is used for that).
Cooked corn, cooked pasta at 49F in prep top. Ensure potentially hazardous food is cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total) prior to placing in the prep top. Cool in walk-in.
The department's words
CHSC 114002.1 Cooked corn, cooked pasta at 49F in prep top. Ensure potentially hazardous food is cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total) prior to placing in the prep top. Cool in walk-in.
EarlierJun 11, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pan of chicken sausage at 96-100F. Pan was partially on grill. Observed hollandaise sauce at 95-98F. Keep potentially hazardous food (PHF) above 135F or below 41F. Sausage was reheated and the cooling process was started. A time as a public health control (TPHC) label was made for the hollandaise sauce. When using TPHC, start time is when PHF is taken out of temperature control. Ensure PHF is discarded within 4 hours. Ensure discard time is documented. Also observed French toast mix at 56F. This was discarded. Ensure PHF in drop pans in prep top are kept below the fill line so that they maintain temperature.
The department's words
CHSC 113996 Observed pan of chicken sausage at 96-100F. Pan was partially on grill. Observed hollandaise sauce at 95-98F. Keep potentially hazardous food (PHF) above 135F or below 41F. Sausage was reheated and the cooling process was started. A time as a public health control (TPHC) label was made for the hollandaise sauce. When using TPHC, start time is when PHF is taken out of temperature control. Ensure PHF is discarded within 4 hours. Ensure discard time is documented. Also observed French toast mix at 56F. This was discarded. Ensure PHF in drop pans in prep top are kept below the fill line so that they maintain temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed dishwasher handle dirty dishes then begin to handle clean dishes with no handwashing in between. Wash hands with soap and warm water and dry with disposable papertowels (also observed dishwasher wipe off hands with a cloth). Corrected with employee. Only use handsink for hands. Don't rinse dishes there.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes then begin to handle clean dishes with no handwashing in between. Wash hands with soap and warm water and dry with disposable papertowels (also observed dishwasher wipe off hands with a cloth). Corrected with employee. Only use handsink for hands. Don't rinse dishes there.
Observed dishwasher dry dishes with a wiping cloth. Allow dishes to air dry to prevent contamination.
The department's words
CHSC 114105 Observed dishwasher dry dishes with a wiping cloth. Allow dishes to air dry to prevent contamination.
Bar 3 compartment sink had a water temp of 70F at its highest. Requirement is 120F. Repair. Water temperature at various sinks at facility were dropping significantly while faucet was on. Will do a hot water demand test to confirm hot water heater is not undersized.
The department's words
CHSC 114192 Bar 3 compartment sink had a water temp of 70F at its highest. Requirement is 120F. Repair. Water temperature at various sinks at facility were dropping significantly while faucet was on. Will do a hot water demand test to confirm hot water heater is not undersized.
Observed bread stored in black garbage bags. Ensure food is stored in food grade containers.
The department's words
CHSC 114130 Observed bread stored in black garbage bags. Ensure food is stored in food grade containers.
* Remove plastic on handles od walk-in as this is not a durable, easily cleanable surface.
The department's words
CHSC 114130.1 * Remove plastic on handles od walk-in as this is not a durable, easily cleanable surface.
Show 2 more
Securely fasten pressurized gas cylinders in bar closet to a rigid structure to prevent a hazard.
The department's words
CHSC 114172 Securely fasten pressurized gas cylinders in bar closet to a rigid structure to prevent a hazard.
Remove/clean standing water and brown residue at bottom of prep fridge on line and bar prep fridge that has kombucha. Remove coffee beans and sweetener on floor in closet by bar, and remove ice on floor in freezer.
The department's words
CHSC 114115.c Remove/clean standing water and brown residue at bottom of prep fridge on line and bar prep fridge that has kombucha. Remove coffee beans and sweetener on floor in closet by bar, and remove ice on floor in freezer.
EarlierMay 26, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
The department's words
CHSC 113953 Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
The department's words
CHSC 113996 Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
The department's words
CHSC 114115 Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
The department's words
CHSC 114192 Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
5/24/17 Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin. 5/26/17 Observed 4 dead cockroaches under prep fridge. Clean under fridge and continue to clean the dirt/dust from the motors/fans of this equipment. Fryer has a leak. Replace equipment to prevent grease build-up which can attract vermin. All new equipment must be approved by our office prior to installation. Observed one dead cockroach under grill drawer. Pull out the equipment under the hood more regularly and ensure to clean behind the equipment.
The department's words
CHSC 114259.1 5/24/17 Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin. 5/26/17 Observed 4 dead cockroaches under prep fridge. Clean under fridge and continue to clean the dirt/dust from the motors/fans of this equipment. Fryer has a leak. Replace equipment to prevent grease build-up which can attract vermin. All new equipment must be approved by our office prior to installation. Observed one dead cockroach under grill drawer. Pull out the equipment under the hood more regularly and ensure to clean behind the equipment.
EarlierMay 24, 2017Follow-up inspectionRed placard
5 violations listed, 0 marked critical.
Not critical (5)
Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
The department's words
CHSC 113953 Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
The department's words
CHSC 113996 Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
The department's words
CHSC 114115 Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
The department's words
CHSC 114192 Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin.
The department's words
CHSC 114259.1 Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin.
EarlierMay 16, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked potatoes at 50-55F in prep fridge. Person in charge (PIC) stated items was cooked yesterday. Staff said that the potatoes were not left on counter today. Appears potatoes cooled improperly. Cool PHF from 135 to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Potatoes discarded.
The department's words
CHSC 114002 Observed cooked potatoes at 50-55F in prep fridge. Person in charge (PIC) stated items was cooked yesterday. Staff said that the potatoes were not left on counter today. Appears potatoes cooled improperly. Cool PHF from 135 to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Potatoes discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
The department's words
CHSC 113953 Papertowels by handsink near coffee maker in front was not in dispenser. Keep papertowels in dispenser.
Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
The department's words
CHSC 113996 Cut melon at 49F in ice baths. Insufficient ice in ice bath. Keep ice water at the same level of food you are keeping cold. Cold hold potentially hazardous foods (PHFs) below 41F.
Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
The department's words
CHSC 114115 Knives stored in crevice between two prep fridges. This is not a clean location (observed built up food debris on side of fridge). Wash/rinse/sanitize knifes and store in clean location.
Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
The department's words
CHSC 114192 Handsink in restroom has water temp of 90F, front handsink at 95F. Requirement is 100F. Repair.
Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin.
The department's words
CHSC 114259.1 Observed one dead cockroach under the back of the middle prep fridge. PIC states pest control visited facility this morning. Please send me documentation of this visit. Clean up any built up grease around equipment and seal up any holes/cracks in floors/walls/ceilings to prevent vermin.
EarlierJun 29, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Sausage in the prep fridge measured 50-58 F in an insert and was discarded. Cut tomatoes measured 48 F, salmon measured 45-49 F and shrimp measured 45 F - these items were moved to the walk-in. Hold food cold at 41 F or below.
The department's words
CHSC 113996 Sausage in the prep fridge measured 50-58 F in an insert and was discarded. Cut tomatoes measured 48 F, salmon measured 45-49 F and shrimp measured 45 F - these items were moved to the walk-in. Hold food cold at 41 F or below.
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
All wiping cloths were in sanitizing solution. Sanitizer in one bucket was <200 ppm quaternary ammonia and was immediately changed.
The department's words
CHSC 114099.6 All wiping cloths were in sanitizing solution. Sanitizer in one bucket was <200 ppm quaternary ammonia and was immediately changed.
Use test strips daily to check sanitizer levels in the dishwasher and wiping cloth buckets.
The department's words
CHSC 114107 Use test strips daily to check sanitizer levels in the dishwasher and wiping cloth buckets.
Show 4 more
Some display thermometers were missing or in the coldest part of the fridge. Place display thermometers in the warmest part of each refrigerator - by the door.
The department's words
CHSC 114159 Some display thermometers were missing or in the coldest part of the fridge. Place display thermometers in the warmest part of each refrigerator - by the door.
Clean garbage area to remove food debris. Keep bins/compactor closed at all times to prevent attracting vermin. Clean up standing water.
The department's words
CHSC 114245.1 Clean garbage area to remove food debris. Keep bins/compactor closed at all times to prevent attracting vermin. Clean up standing water.
Seal gaps and holes in walls in kitchen to prevent harborage of vermin.
The department's words
CHSC 114259 Seal gaps and holes in walls in kitchen to prevent harborage of vermin.
Remove fly strips from above food prep areas to prevent contamination of food.
The department's words
CHSC 114259.3 Remove fly strips from above food prep areas to prevent contamination of food.
EarlierJun 28, 2016Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employees observed using soiled, un-sanitized wiping cloths to clean hands, then returned to food prep. Clean hands at all required times at the hand sink with soap and warm water, then dry with a clean paper towel. If you need to just wipe hands when plating ready to eat foods, use a clean paper towel.
The department's words
CHSC 113953.3 Employees observed using soiled, un-sanitized wiping cloths to clean hands, then returned to food prep. Clean hands at all required times at the hand sink with soap and warm water, then dry with a clean paper towel. If you need to just wipe hands when plating ready to eat foods, use a clean paper towel.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There was no sanitizer in the dishwasher - the bucket for sanitizer was empty and was immediately replaced. [However, there was still no sanitizer in the final rinse of the dishwasher after the bucket was replaced]. Must provide 50 ppm chlorine in the final rinse of the dishwasher for sanitizing.
The department's words
CHSC 114099.7 There was no sanitizer in the dishwasher - the bucket for sanitizer was empty and was immediately replaced. [However, there was still no sanitizer in the final rinse of the dishwasher after the bucket was replaced]. Must provide 50 ppm chlorine in the final rinse of the dishwasher for sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Sausage in the prep fridge measured 50-58 F in an insert and was discarded. Cut tomatoes measured 48 F, salmon measured 45-49 F and shrimp measured 45 F - these items were moved to the walk-in. Hold food cold at 41 F or below.
The department's words
CHSC 113996 Sausage in the prep fridge measured 50-58 F in an insert and was discarded. Cut tomatoes measured 48 F, salmon measured 45-49 F and shrimp measured 45 F - these items were moved to the walk-in. Hold food cold at 41 F or below.
Soiled wiping cloths observed on counters at the cook line and in the café. Always store in sanitizing solution of 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store on a clean dry surface.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters at the cook line and in the café. Always store in sanitizing solution of 200 ppm quaternary ammonia. Do not store utensils in sanitizing solution. Store on a clean dry surface.
Use test strips daily to check sanitizer levels in the dishwasher and wiping cloth buckets.
The department's words
CHSC 114107 Use test strips daily to check sanitizer levels in the dishwasher and wiping cloth buckets.
Some display thermometers were missing or in the coldest part of the fridge. Place display thermometers in the warmest part of each refrigerator - by the door.
The department's words
CHSC 114159 Some display thermometers were missing or in the coldest part of the fridge. Place display thermometers in the warmest part of each refrigerator - by the door.
Clean garbage area to remove food debris. Keep bins/compactor closed at all times to prevent attracting vermin. Clean up standing water.
The department's words
CHSC 114245.1 Clean garbage area to remove food debris. Keep bins/compactor closed at all times to prevent attracting vermin. Clean up standing water.
Show 2 more
Seal gaps and holes in walls in kitchen to prevent harborage of vermin.
The department's words
CHSC 114259 Seal gaps and holes in walls in kitchen to prevent harborage of vermin.
Remove fly strips from above food prep areas to prevent contamination of food.
The department's words
CHSC 114259.3 Remove fly strips from above food prep areas to prevent contamination of food.
EarlierApr 6, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Paper towels are not stocked at back room hand sink. Keep paper towels stocked in dispensers at all times. Repair the paper towel dispenser at the front counter.
The department's words
CHSC 113953 Paper towels are not stocked at back room hand sink. Keep paper towels stocked in dispensers at all times. Repair the paper towel dispenser at the front counter.
Cutting boards at the cook line are deeply scored and stained. Re-finish or replace cutting boards.
The department's words
CHSC 114097 Cutting boards at the cook line are deeply scored and stained. Re-finish or replace cutting boards.
Provide warm water at a minimum temperature of 100 F to hand sinks in bathrooms. Water temperature at hand sinks is <100 F today.
The department's words
CHSC 114192 Provide warm water at a minimum temperature of 100 F to hand sinks in bathrooms. Water temperature at hand sinks is <100 F today.
Droppings observed under shelving in the dry storage room. Clean using wet methods and sanitize the are. Monitor for new activity. It is recommended that routine monitoring is done by a licensed pest control operator.
The department's words
CHSC 114259.1 Droppings observed under shelving in the dry storage room. Clean using wet methods and sanitize the are. Monitor for new activity. It is recommended that routine monitoring is done by a licensed pest control operator.
EarlierFeb 21, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed potatoes sitting out at cookline at 53 degrees F. Potatoes have been out for approximately 20 minutes. Refrigerate immediately and do not leave these out on the counter - refrigerate in between use. Thank you for correcting all previous violations.
The department's words
CHSC 113996 Observed potatoes sitting out at cookline at 53 degrees F. Potatoes have been out for approximately 20 minutes. Refrigerate immediately and do not leave these out on the counter - refrigerate in between use. Thank you for correcting all previous violations.
Observed 2 plastic containers of cooked potatoes, covered, in the walk-in at 86 degrees F. Immediately place in long shallow pans outside of refrigeration for proper cooling - see handout. Observed 1 pan of onion mixture at 126 degrees in the walk-in. Use proper cooling methods to cool food to 70 degrees F in 2 hours before refrigerating. Then food must cool to 41 degrees F within the next 4 hours in refrigeration.
The department's words
CHSC 114002.1 Observed 2 plastic containers of cooked potatoes, covered, in the walk-in at 86 degrees F. Immediately place in long shallow pans outside of refrigeration for proper cooling - see handout. Observed 1 pan of onion mixture at 126 degrees in the walk-in. Use proper cooling methods to cool food to 70 degrees F in 2 hours before refrigerating. Then food must cool to 41 degrees F within the next 4 hours in refrigeration.
Corrected during the inspection
EarlierFeb 10, 2014Routine inspectionViolation(s) Found
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple foods in refrigeration at or above 50 degrees F. Food was voluntarily discarded (see VCD form). Keep display thermometers at the warmest part of the unit and check regularly to ensure temps are maintained at or below 41 degrees F.
The department's words
CHSC 113996 Observed multiple foods in refrigeration at or above 50 degrees F. Food was voluntarily discarded (see VCD form). Keep display thermometers at the warmest part of the unit and check regularly to ensure temps are maintained at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 plastic containers of cooked potatoes, covered, in the walk-in at 86 degrees F. Immediately place in long shallow pans outside of refrigeration for proper cooling - see handout. Observed 1 pan of onion mixture at 126 degrees in the walk-in. Use proper cooling methods to cool food to 70 degrees F in 2 hours before refrigerating. Then food must cool to 41 degrees F within the next 4 hours in refrigeration.
The department's words
CHSC 114002.1 Observed 2 plastic containers of cooked potatoes, covered, in the walk-in at 86 degrees F. Immediately place in long shallow pans outside of refrigeration for proper cooling - see handout. Observed 1 pan of onion mixture at 126 degrees in the walk-in. Use proper cooling methods to cool food to 70 degrees F in 2 hours before refrigerating. Then food must cool to 41 degrees F within the next 4 hours in refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Provide paper towels to all dispensers at handwash stations.
The department's words
CHSC 113953.2 Provide paper towels to all dispensers at handwash stations.
Clean inside of ice machine.
The department's words
CHSC 114097 Clean inside of ice machine.
CK prep refrigerator behind cookline impounded for not holding proper cooling temperatures.
The department's words
CHSC 114175 CK prep refrigerator behind cookline impounded for not holding proper cooling temperatures.
Store in-use utensils in water maintained at 135 degrees F or on the food prep surface and cleaned at least every 4 hours or as necessary.
The department's words
CHSC 114119 Store in-use utensils in water maintained at 135 degrees F or on the food prep surface and cleaned at least every 4 hours or as necessary.
Store all in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Store all in-use wiping cloths in sanitizing solution.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Woodlands Cafe, you can:
Let Woodlands Cafe know
Ask for the manager. Woodlands Cafe can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10040.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- No Violation(s) Found
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.